Milling Products

Flour in our mill, with a tradition of over 130 years, is known and requested both in domestic and international markets.
Sentella flour with different characteristics meets the requirements of the consumer, and also the needs of the bakery, pasta and confectionery industry.

Milling capacity of the roll-mill of 250 tons of processed and milled wheat per day enables us to meet the varied requirements of our customers by quality and quantity.

Production milling and fractionation in our mill currently produces 12 different milling products which we deliver in 7 different packaging sizes.

Flour T-400 sharp

This flour is slightly yellowish in color and has sharp granulation (under the fingers you are able to feel the larger particles of flour), obtained by grinding wheat semolina. The dough made from this flour is elastic, does not crack and is very soft. We recommend it for preparing biscuit dough, cakes, various kinds of Linzer dough, tea biscuits or treats for which while making the dough rise is used baking powder.

Flour T-400 smooth

Extremely white and fine grain (soft under the fingers) are the main characteristics of this flour, made from central parts of the wheat kernel. The dough made from this flour has a fine structure. Our recommendation is to use it for the preparation of dairy pastries, pancakes, rolls of fermented dough like donuts, bread rolls, pancerotti, etc. where as a means for making the dough rise yeast is used and where simultaneous requests and white colors of the dough are requested. It can also be used for making homemade pasta.

Wheat flour T-500

Given that the composition contains flour from the peripheral parts of the wheat grain, this flour has a white color that is darker than the special purpose flour “T-400 smooth.” Because of the higher mineral content, fat and protein it is nutritionally valuable. The dough made from this flour has coarser structure and is most suitable for production of white bread. It is welcomed in recipes for the preparation of small salty and sweet biscuits, pizza dough, strudel, ie. The recipes for cakes where as a means for the increase yeast is used. It is suitable as thickener for sauces and dressings.

Wheat flour T-850

Among the people it is known as semi-white flour. It is characterized by a high mineral content, fat, protein, vitamins and cellulose fiber which makes it nutritionally more valuable than all types of flour. Used for production of semi-white bread and pastry.

Flour for confectionery T-500 smooth

In the confectionery industry, this flour is used for the production of wafers (wafers). It is characterized by white color and fine granulation (maximum 5% above 150 microns), which enables higher water absorption, due to higher specific surface area of ​​particles.

Flour for confectionery T-500 sharp

Hard cookies, tea biscuits, durable sweet and savory pastries and biscuits, are tastiest and most beautiful if they are made from this flour. The sharp grit (minimum 20% above 150 microns), causes less absorption of water and thus provides a finished product of appropriate quality.

Wheat semolina T-400

Without this childhood wouldn’t be complete, and weekly meals would be boring. Sentella wheat semolina is excellent for preparing various purees for children, for the preparation of creams for cakes, dumplings and so on.

Wheat semolina T-400 for production of pasta

The basic raw material for the production of all Sentella pasta, it is made in our mill, and is guarantee of quality of our products.

Wheat bran for livestock

The product is obtained in the production of flour by separating the microorganisms from cleaned wheat. It consists predominantly of sprouts, with a smaller share of flour and bran. Contains at least 20% protein, while the cellulose content up to 4%. It is suitable for animal feed or as a basis for the production of various types of concentrates for livestock feed.

Wheat bran

Although actually a by-product in the production of flour, nutritionally it is very rich. They have a big swelling capacity. Bran found their place in the baking industry, as a supplement to bread and pastries, supporters of a healthy diet use it, and also for animal feed.